Ribbon and bow: Have ready a medium pan of boiling water and a bowl of ice water. Boil reserved leek leaves just until bright green and flexible (less than 1 minute). Immediately remove with a slotted spoon to the ice water. Remove; pat dry. Ribbon: Cut leaves lengthwise into two 5 1⁄4 x 3⁄4-in. strips and two 3 x 3⁄4-in. strips. Bow: Cut two 5 x 3⁄4-in. strips, one 4 x 3⁄4-in. strip and two 2 x 1⁄2-in. strips. Cut a notch at 1 end of each 2-in. strip.

To decorate: Place 5 1⁄4-in. strips end to end lengthwise on top and down sides. Place 3-in. strips end to end crosswise. Bow: Loop each 5-in. strip and the 4-in. strip into circles, overlapping ends, pressing ends to adhere. Set large loops on loaf lengthwise, short loop between them across center. Place 2-in. notched strips as shown. Press radishes randomly on package.